Shiraz and Berry Roasted Lamb
Over a year ago
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Ingredients
- 1 Size depends on number of guests
- 1 bottle Good quality, heavy bodied
- 1 large bunch chopped
- 1 large container crushed.i have used canned in natural juices before
- 3 large cloves or more! crushed
- 3-6 i have used a small brown onion before, chopped or thinly sliced
- 1-2 cubes i have used demi glaze to thicken and to make extra rich
- optional and can be used as sprinkling garnish
- 1 teaspoon crushed
- season well
Accompaniment
SponsoredOrigin Pinot Grigio Organic
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Description
i created this recipe for my best friend and her parents for a pre-dinner wedding meal. i love it because its unique and it always produces the WOW factor!
Method
-
1
Marinade:
Combine at least half the bottle of wine, most of the chopped mint,garlic,shallots,ginger, and berries in a dish. marinate your lamb over night and if you have time turn the meat first thing in the morning so all sides get a good soak.
Remove meat from marinade and set marinade aside for gravy. If you are cooking a leg of lamb i suggest pushing small pieces of garlic into the leg especially if you are a garlic fan. do this by making small incisions with a slim metal knife or kebab stick.
Season meat with pepper and sear sides of meat. As lamb is a fatty meat this will cook and brown the outsides and also stop any pink appearance from the wine and berries.
Place meat in a large roasting pan/dish and pour lamb stock around the meat.You dont want your meat simmering in the stock hence the large roasting pan.cook lamb according to size of meat. This dish is best served medium or medium rare. This is quite easier to achieve with a rack. Use a thermometer to help.
Note: It is okay to have the chunks of marinade stick to the meat.
Gravy: Pour marinade and juices from roasted meat into a skillet or frying pan and simmer until a desired taste and thickness is achieved. crush down as many lumps or if preferred you can blend your marinade before you heat and then simmer. At this point you may want to add more wine, demi glaze, thickening agent or seasoning.
Serving suggestions:
I serve my lamb on a bed of sweet potato or root vegetable roasted garlic mash. regular mash is fine. Any veg will be fine such as French beans or carrots.In the summer or as an extra a rocket salad goes very well. garish with mint and or chives.
Salad dressing:
Use some of the berry juice with balsamic vinegar,sea salt and olive oil to help create a dressing.
Desert suggestions:
Chocolate tart, garish with a few of your berries!
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